Enjoy a delicious homemade curry for dinner tonight with this simple and quick recipe.
I love making up quick and easy curries for dinner. I am also a big fan of including chickpeas in curries and this recipe can easily be turned into a vegetarian dinner by omitting the chicken and doubling the amount of chickpeas. I serve this recipe with couscous, but it also works with pitta bread or rice instead. Read how to cook couscous here.
Half tsp ground cumin
Half tsp ground coriander
Half tsp garam masala
Half tsp curry powder
Quarter tsp chili powder
1 chicken fillet, chopped into pieces
Half tin chickpeas
Half tin tomatoes
50ml chicken stock (or vegetable stock)
1 medium onion
1 clove garlic
Half tsp chopped ginger
Heat some olive oil in a pot over a low to medium heat.
Sauté the onion, garlic, and ginger in olive oil until the onion begins to turn golden brown.
Add the spices and sauté for a further minute.
Add the chicken and cook for two minutes or until the chicken has almost turned white.
Add the tomatoes, chickpeas, and stock, and stir well. Reduce to a simmer and leave for 20 minutes, stirring occasionally.
Sprinkle chopped coriander over the curry to serve.